HORS D’OEUVRE – HOT
Saute’ of Local Morels and Chives in a Basket of Parmigiano Reggiano
Prosciutto Wrapped Asparagus with Herbed Vinaigrette
Roasted Heirloom Tomato and Mozzarella Bruschetta
Dungeness Crab Cakes with Cilantro Cumin Remoulade
Local Elk Sausage Quesadillas with Crème Fraiche
Smoked Pheasant and Wild Leeks in Crispy Phyllo Cups
Braised Pork and Cilantro Pot Stickers with Spicy Orange Dipping Sauce
Roasted Root Vegetable Pot Stickers with Cashews and Sherry Plum Dipping Sauce
Day Boat Sea Scallop Tempura with Roasted Bell Pepper Aioli
Asian Marinated Beef Tenderloin Satays with Hoisin Sauce
Organic Curried Chicken Breast Satay with Basil Peanut Sauce
HORS D’OEUVRE – COLD
Mini Apple Endive Salads with Local Trout and Fresh Tarragon Chevre’
Sockeye Salmon Tartare on Crispy Rice Chips with Avocado and Pickled Ginger
Crispy Vegetable Spring Rolls with Dipping Sauce from Local Honey
Five Spice Duck Breast Wonton Cups
Shrimp and Scallop Ceviche with Avocado and Tomato Concasse’
Cauliflower Panna Cotta with Osetra Caviar
HORS D’OEUVRE – STATIONARY
Marinated and Grilled Vegetable Crudite Platter
Raw Vegetable Crudite Platter with Assorted Dips
Spinach and Artichoke Gratin with Warm French Bread
Smoked Sockeye Salmon Platter with Crostinis, Capers, and Accompaniments
Seared Loin of Ahi with Spicy Mustard and Sesame Crackers
Imported and Domestic Gourmet Cheese Platter with Crackers and Port Wine Reduction
Fresh Fruit Display